Harissa Shrimp and Chickpeas

Name: Harissa Shrimp and Chickpeas
Total time: 12 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 teaspoon extra virgin olive oil; 2 cloves garlic (sliced thin); 1 10 ounce jar mild harissa sauce ((I like Mina)); 2 15 -ounce can chickpeas or white beans, rinsed and drained; 1 pound peeled and deveined jumbo shrimp; juice of 1/2 lemon; 4 tablespoons each of chopped mint and/or cilantro; crusty bread (optional for serving)

This easy Harissa Shrimp and Chickpea dish is super fast, made all in one skillet, and takes under 10 minutes to make. A great way to use pantry and freezer staples.

⏱️ 12 min 🔪 Prep: 2 min 🔥 Cook: 10 min 📊 Easy 👁️ 19 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

1 teaspoon extra virgin olive oil
2 cloves garlic (sliced thin)
1 10 ounce jar mild harissa sauce ((I like Mina))
2 15 -ounce can chickpeas or white beans, rinsed and drained
1 pound peeled and deveined jumbo shrimp
juice of 1/2 lemon
4 tablespoons each of chopped mint and/or cilantro
crusty bread (optional for serving)

Steps

Heat oil in a large skillet over medium heat. When hot add the garlic, and cook to nearly golden, about 1 minute.
Reduce heat to low and add the harissa, 1/4 cup water and chickpeas. Bring to a boil and cover. Simmer on medium-low 5 minutes to let the flavors meld.
Add the shrimp, cover and cook until the shrimp are cooked through and no longer opaque, about 2 to 3 minutes.
Squeeze with lemon juice and garnish with chopped herbs. Divide in 4 bowls.